Instructions
TENNESSEE DRY RUB:
Stir well to mix, then store at room temperature in airtight jar. Makes about 2/3 cup, enough for two 3-lb. racks of spareribs.

RIBS:
Rub both racks of ribs vigorously with Tennessee Dry Rub, then wrap each securely in at least 3 layers of heavy-duty aluminum foil, cut long enough so ends can be folded over to seal ribs in. Refrigerate overnight. When ready to cook, remove ribs from refrigerator and let stand in their wrappings until they reach room temperature. Meanwhile, start fire in grill (see note), placing rack 6 inches above coals.

When coals are white hot, place ribs, still wrapped in foil, on grill rack. Cover grill and cook ribs 1 hour, turning once. Remove ribs from foil and place directly on rack over coals. Cook 20 to 30 minutes until crusty and cooked through, turning once or twice. If desired, ribs may be basted with sauce of choice during last 20 to 30 minutes of cooking time, or sauce can be served on the side for dipping.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 6 Servings
     From the renowned ribbery, Charlie Vergos

notes:  If desired, ribs may be cooked in oven. Season, wrap and refrigerate as directed, then heat oven to 450 degrees. Unwrap each rack to add 1/4 cup water (or brush each with 1 cup sauce of choice), then rewrap, sealing tightly. Bake 50 minutes. Remove from oven; heat broiler. Unwrap ribs and place on rack in broiler pan. Broil, 4 to 5 inches fron heat, 3 minutes on each side to crisp, basting with sauce if desired.

Cuisine:   American-South

Main Ingredient: